Red -Flannel Hash

Dee Tourville


No meat for your Hash! No problem!

★★★★★ 1 vote
30 Min
25 Min
Stove Top


1 lb
russet potatoes, cut into 1/4 inch dice
4 Tbsp
olive oil. sometimes i use truffle oil.
8 oz
fresh steamed beets or you can use canned..cut into 1/4 inch dice
1 medium
sweet onion, finely chopped
2 clove
garlic, minced
1/2 c
2 tsp
fresh thyme
1 Tbsp
chopped fresh parsley
1/3 c
parmesan cheese
4 large
salt & pepper to taste


1Toss potatoes with 1 Tbsp. of oil & some salt & pepper. Place in a bowl. Put beets in a separate bowl.
2Warm 1 Tbsp. of oil in a large nonstick skillet over medium heat. Add onion and sprinkle with salt; sauté 3 minutes. Add garlic; sauté for 1 minute. Stir into bowl with beets.
3Add 1 Tbsp. of oil to skillet. Saute potatoes until golden, 10 minutes. Stir in milk, scrape bits off bottom of skillet; boil until most of the milk has evaporated, 1 minute.
4Add beet mixture, thyme & 1/2 of parsley to skillet; sauté 5 minutes. Remove from heat, sprinkle with cheese. Season with salt & pepper; toss well.
5In a separate non stick skillet, fry eggs to desired doneness. I prefer mine...dippy. Divide hash among 4 bowls or plates (your choice), sprinkle with remaining parsley, top each with an egg and serve

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: American